4
Turn the dough out onto a floured work surface and bring together into a ball. Using a rolling pin, roll out the dough to a 6–7mm thickness. Cut out the susumelle with an oval biscuit cutter, or with a sharp paring knife – they should be about 9cm long and 5cm wide (I used a glass to draw a circle to use as a guide, then created my ovals based on it). Gently transfer the biscuits to the prepared baking sheets. Knead any leftover dough back together, roll it out again, and repeat the process until you have used all the dough